Description
This Authentic French Crème Brûlée Tart combines a buttery, flaky tart crust with a rich, creamy vanilla custard base topped with a perfectly caramelized sugar crust. A timeless dessert perfect for special occasions, it blends the classic crème brûlée flavors with a crisp tart shell for an elegant and indulgent treat.
Ingredients
Scale
Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons cold water
Custard Filling
- 2 cups heavy cream
- 1 vanilla bean (or 1 tablespoon pure vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar
Topping
- Extra granulated sugar for caramelizing
Instructions
- Make the Tart Crust: In a food processor, combine the flour and powdered sugar. Add the cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and cold water, then pulse until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 1 hour to firm up.
- Preheat and Prepare the Tart Shell: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan with a removable bottom. Press the dough evenly into the pan and prick the base with a fork to prevent air bubbles during baking.
- Bake the Tart Shell: Line the tart shell with parchment paper and fill it with pie weights or dried beans to weigh it down. Bake for 15 minutes, then carefully remove the parchment and weights. Continue baking for another 5 to 7 minutes until the crust is light golden brown. Once baked, let the tart shell cool completely.
- Prepare the Custard: In a saucepan, combine the heavy cream and the scraped seeds from the vanilla bean (or vanilla extract). Heat until it just begins to simmer, then remove from heat. Allow the mixture to infuse for 15 minutes, then remove the vanilla bean pod if used.
- Whisk the Custard: In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and thick. Gradually whisk the warm vanilla-infused cream into the egg mixture to temper the eggs and create a smooth custard base.
- Assemble the Tart: Pour the custard filling into the cooled tart shell. Place the filled tart pan inside a larger baking dish and pour hot water into the larger dish until it reaches halfway up the sides of the tart pan, creating a water bath for gentle, even baking.
- Bake the Tart: Bake the tart in the preheated oven at 325°F (160°C) for 35 to 40 minutes, or until the custard is mostly set but still slightly wobbly in the center. Remove the tart from the oven and allow it to cool completely to room temperature.
- Chill the Tart: Refrigerate the tart for at least 2 hours to allow the custard to fully set and flavors to meld.
- Caramelize the Sugar: Just before serving, sprinkle a thin, even layer of granulated sugar over the surface of the custard. Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crisp crust. Let the caramelized sugar harden for about a minute, then slice and serve your crème brûlée tart.
Notes
- For best flavor, use a fresh vanilla bean, but pure vanilla extract works well as a substitute.
- Make sure the tart shell is completely cooled before adding the custard to prevent sogginess.
- The water bath ensures gentle baking to avoid cracking or curdling of the custard.
- If you don’t have a kitchen torch, you can broil the tart briefly to caramelize the sugar, but watch carefully to avoid burning.
- Store leftover tart covered in the refrigerator and consume within 2 days for optimal freshness.
